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Tex Mex Beans and Rice – Meatless Monday

November 5, 2012 by JennifersKitchen 21 Comments

Vegetarian Tex-Mex-Beans-and-Rice“Meatless Monday” is a fast growing trend.  And for good reason.  Vegetarian meals can be flavorful, inexpensive, simple to prepare, and super good for you.  And this recipe is no exception.

At around 25 cents per cup, cooked beans are just about the most inexpensive, healthful source of quality protein you can buy.  And they are the ultimate in convenience – just open a can!  Or you can cook your own – a crock pot or an Instant Pot makes cooking beans so easy.

Add some brown rice, vegetables, and seasonings and you have a dish that’s overflowing with flavor and nutrition.

Start Your Week Off Skinny

Tex Mex Beans and Rice is a fabulous source of fiber so you’ll feel fuller longer and with less food, helping you to reach your weight loss goals easier.

Very Versatile

Tex Mex Beans and Rice is also a flexible dish.   Add different toppings like sour cream, diced avocado, salsa or fresh diced tomatoes, cilantro and lime juice, chopped olives, or guacamole.  Change up your seasonings.  Or use leftovers as a taco or burrito filling.

Happy Meatless Monday to you!  I hope you have a great week!

Tex-Mex-Beans-Rice

3 votes

Print

Tex Mex Beans and Rice

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

Yield 4 to 6 servings

This mild version of Tex Mex Beans and Rice is so flavorful and filling, you won’t miss the meat!

Ingredients

  • 2 medium onions, diced small (I use my food chopper to cut the onions and carrots because it's super fast, and it keeps the onions from making me cry.)
  • 3 medium carrots, finely diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced or diced small
  • 1 tablespoon lemon juice
  • 3/4 cup corn kernels, drained
  • 3 cups cooked brown rice
  • 1/2 cup vegetable broth or water
  • 1 1/2 tablespoons granulated onion
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon paprika
  • 1 tablespoon dried cumin
  • 1/2 teaspoon granulated garlic
  • 2 teaspoons salt
  • 3 cups (two 15-ounce cans) black beans or pinto beans, drained

Instructions

  1. In a large pan, sauté onion and carrots in oil over medium heat until onions begin to look translucent and carrots are tender-crisp.
  2. Add garlic and lemon juice sauté for 1 additional minute.
  3. Stir in corn, rice, water, and seasonings and continue cooking for another 5 minutes.
  4. Gently stir in beans. Cook until heated thoroughly.

Serve hot.

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Filed Under: Beans, Freezes Well, Gluten-Free, Main dishes, Recipes, Rice, Weight Loss Recipes

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Reader Interactions

Comments

  1. Susan

    November 6, 2012 at 11:44 am

    I’m making this for lunch. It looks scrumptious.

    Reply
  2. Jennifer

    November 6, 2012 at 11:47 am

    I hope you enjoy!

    Reply
  3. Sarah

    November 7, 2012 at 5:47 pm

    This is sure to become one of my favorites. I love Tex-Mex, and this is wonderful!

    Reply
  4. Katie Gruen

    March 26, 2013 at 10:35 pm

    So yummy! I added some spinach to it too! =D

    Reply
    • Jennifer

      March 27, 2013 at 5:10 pm

      Spinach! Now that sounds really good. I’ll have to try that.

      Thank you for your kind comment, Katie.

      Reply
  5. Tonya McComb

    April 26, 2013 at 3:37 pm

    Could you swap quinoa for the rice?

    Reply
    • Jennifer

      April 26, 2013 at 3:46 pm

      I haven’t tried that, but I don’t see why not. I think it would be really good.

      Reply
  6. Susan

    November 25, 2014 at 2:58 pm

    I made this for lunch today, and it was great. Hubby (Mr. Picky) and I used it as a filling for vegetarian fajitas. We added some refried beans and guacamole, and WOW! was it tasty.

    Thanks for the yummy recipe.

    Reply
  7. Beth

    November 17, 2016 at 8:19 am

    I’d like to serve this for a dinner party, but I don’t see how many servings this is???

    Reply
    • Jennifer's Kitchen

      November 17, 2016 at 10:08 am

      Hi Beth,

      This makes about 6 servings (approximately 1 1/4 cups per serving).

      I hope your dinner party goes well : )

      Jennifer

      Reply
      • Beth

        November 20, 2016 at 8:03 pm

        Thank you very much. I’m making it now.

        Reply
  8. Brian Hoover

    January 21, 2019 at 11:00 am

    In the process of making this now! Thanks Jennifer

    Reply
    • JennifersKitchen

      January 21, 2019 at 12:00 pm

      I hope you enjoy! : )

      Reply
  9. Brian Hoover

    January 21, 2019 at 1:14 pm

    Very good! Just finished making this. Wife really likes it too.

    Reply
    • JennifersKitchen

      January 21, 2019 at 3:49 pm

      That’s great to hear! Thank you! : )

      Reply

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